Easy Blueberry Crisp

allforyouuJuly 29, 2024

0 11 2 minutes read

Preheat oven to 350 degrees. Butter a 9×9-inch baking dish or a dish close in size.
In a medium bowl, stir together the brown sugar, granulated sugar, flour, salt, and rolled oats. Add the butter and stir until well combined and crumbly. Set the bowl aside while you prepare the blueberry filling.
Stir together the blueberries, lemon juice, sugar, and cornstarch in a large bowl. Spoon the mixture into the prepared dish. Sprinkle the crisp topping over the blueberries.
Bake for 45-50 minutes until the topping is golden brown and the blueberry mixture is bubbly. Let it rest for 20 minutes. Serve warm or cold.

I prefer old-fashioned rolled oats for a chewier texture, but quick oats provide a slightly less chewy topping.
If you love cinnamon flavor, add 1/4 to 1/2 teaspoon to the topping.
For a more tangy lemon taste, add the zest of one lemon.
Use fresh or frozen berries.
Add a little extra crunchy texture with nuts. Add 1/2 cup chopped pecans, almonds, or walnuts to the crumble topping.
Cook the crisp until the top is golden brown and the fruit filling has bubbled for a bit. It’s better to cook it for a few minutes and get the fruit filling thick than not cook it long enough and have it runny.
Serve warm, room temperature, or cold.
Top with a big scoop ice cream or with fresh whipped cream.
Store blueberry crisp at room temperature for up to 24 hours. This will help retain some of the topping’s crispiness. After 24 hours, cover well or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees in the oven until warm or for short intervals in the microwave.